Shelly's Recipe

CHICKEN BREASTS WITH HERB SAUCE

Category: Chicken

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
Flour for dredging
2 tbsp olive oil
1/2 cup dry white wine
1/2 cup chicken stock or water
1/4 cup chopped fresh herbs such as parsley, cilantro, dill, chives, or savory
2 tbsp capers (optional)
2 tbsp butter (optional)


Season the chicken breasts with salt and pepper and coat lightly with flour. Heat the olive oil in a skillet over moderate heat and saute the chicken breasts until golden brown on both sides and firm to the touch. Transfer the chicken to an oven-proof platter and keep warm in a 200. Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir. Stir in the herbs, capers and butter, and adjust the seasoning with salt and pepper. Spoon the sauce over the chicken and serve immediately. Serves 4 to 6.